Per Amelia's request!
I'll give you two versions of the cake. The 100% homemade and the cheat. :)
A box of Duncan Hines Triple Chocolate Cake. Mix both packets with:
2 eggs plus 1 egg white
1/3c apple sauce
1/4c Greek yogurt
1/3c chocolate milk
Bake in pans according to directions (350 for 25-30 minutes)
The homemade... (It's my basic butter cake with the chocolate addition.)
Basic Butter Cake:
Mix & Set Aside: 2c A.P. flour, 1tbsp baking powder, 1tsp salt
Cream: 1/2c softened butter, 4oz. applesauce (a snack size cup)
Slowly beat in: 2/3c white sugar, 1/2c brown sugar
Add in, one at a time, and mix well: 6oz plain Greek yogurt, 1tbsp vanilla, 2 eggs + 1 egg white, 1/6c
almond milk (or chocolate milk for the chocolate cake version)
Add in the flour mixture slowly then beat on medium-high for 2 minutes
Bake at 350 for 20-30 minutes (however your oven works) until done. Makes two 9” rounds.
Chocolate Cake: Melt 7oz dark chocolate with 2 tbsp (of the 8 you will use for the recipe) butter. Add to the creamed butter (before the sugar) and then follow the above recipe.
For the frosting (it's a take on my basic buttercream)
Beat 1c of softened butter until creamy. Add 1tsp vanilla and 1/6c almond milk (or regular milk). Slowly cream with 3c powdered sugar.
Chocolate: Melt 3.5oz chocolate with 1tbsp butter. Cream rest of the 1 cup of butter with tsp vanilla. Add the melted chocolate, then cream with 3c powdered sugar.
For the Decadent cake, double the chocolate/butter melting (7oz choc and 2tbsp butter).
Cool the cakes completely.
Ice the top of one layer then slather on raspberry preserves (I prefer French style or to make my own). Top with the second cake. Frost the sides and top. Put remaining frosting in a ziplock and cut off a tip. Pipe frosting around the edge,building a ledge around the cake. Within the ledge, lather on 1/4-1/2 cup of raspberry preserves. Chill.
Bring to room temp before serving and toss fresh raspberries on when you serve.
(And, like I said, I dont even want to GUESS at the calories!)